Ginger-Peanut Chicken-Salad Wraps
You can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.
Ingredients:
1 teaspoon olive oil
6 (4-ounce) skinned, boned chicken breast halves
1 cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 garlic clove, crushed
1/4 cup creamy peanut butter
2 tablespoons water
3 tablespoons chopped fresh cilantro
8 (8-inch) fat-free flour tortillas
4 cups chopped romaine lettuce
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add chicken; cook 5 minutes on each side or until done.
3. Remove the chicken from pan; cool.
4. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
5. Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth.
6. Add peanut butter and water; process until smooth, scraping sides. 7. Add peanut butter mixture to chicken mixture; stir well.
8. Add cilantro, and toss well. Warm tortillas according to package directions.
9. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
Nutrition Facts: 8 servings (serving size: 1 wrap)
Calories 280 (19% from fat)
Fat 5.9g (sat 1.1g, mono 2.7g, poly 1.6g)
Protein 25.8g
Carb 30.5g
Fiber 2.4g
Cholesterol 49mg
Sodium 572mg
